Preheat oven to 425 deg F

10 inch partially baked tart shell (baked at 400 deg for 5 to 10 minutes to dry out the bottom)

In a food processor, process the almonds until they are finely ground.Add the sugar, egg, butter and rum and process for 1 minute. Transfer to another bowl and refrigerate for 15 minutes or until firm. Spread the almond butter on the bottom of the tart shell. Arrange each fig, cut side up, on top of the almond butter. Place in the oven and bake for about 30 minutes.

Best served at room temperature.